Cut cauliflower into florets and cook in boiling water until tender about 8-10 minutes. Drain then process the cauliflower in the food processor until it become the texture of rice. This can also be done using a knife.

Place chicken breast in baking dish in a single layer – lightly salt and pepper.

In a medium size bowl mix soups sour cream onion powder mushrooms chives and water. Next evenly pour over top of chicken and lightly sprinkle with paprika.

Bake on middle rack uncovered for approximately 1 hour until chicken breast is cooked thoroughly and internal temperature reaches 165-170 degrees f. Cooking time will vary depending on size of breasts. *The best way to make sure the chicken is ready is checking the internal temperature.

When ready serve with your favorite veggie like broccoli or green beans and a side of rice or noodles. Be sure to top your rice or noodles with the creamy sauce! Enjoy!

TIPS

Add additional chives on top after baking.

Leftover cooked turkey/chicken and rotisserie chicken works great with this recipe. Just reduce the cooking time – it’s ready once the casserole is hot and heated through. Serve with a side of veggies and rice.

Some readers have left comments below stating they adapted this recipe by adding Lipton onion soup mix – I have never used onion soup mix with this dish. I love this recipe the original way as is. Adding the onion soup mix got mixed reviews.